Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

This is another one of those recipes where I’ve been too lazy to cook an elaborate meal and just threw together a bunch of random things I had around the house. A bag of frozen mixed Asian veggies really came in handy here and saved me a bunch of peeling, slicing and dicing. Also, if you’re like me and recovering from a food coma which inevitably follows each and every holiday, this recipe is just for you as it’s loaded with veggies and healthy stuff. Plus, this dish is tasty and won’t feel like a punishment. 😀

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INGREDIENTS:

(Yields 4 servings / 0.93 EUR per serving / 3.37 EUR for all)

For the marinade:

3 tbsp soy sauce (0.20 EUR)

2 tbsp orange juice (0.07 EUR)

Good pinch of dried chili flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

1 block of smoked extra firm tofu (1.00 EUR)

1 bag of frozen mixed Asian veggies (1.33 EUR)

4 garlic cloves (0.13 EUR)

Big handful of fresh spinach (0.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

Whisk together the marinade ingredients. Dice the tofu (or go fancy as I did and cut into triangles) and mix with marinade. Allow to sit for at least 10 minutes, while your frozen veggies thaw a bit in a colander. If you’re not using extra firm tofu, you’ll want to press out excessive water before you dice and marinate it. For that I suggest wrapping tofu block in clean kitchen towels and pressing it down with a heavy pot for at least an hour.

While your tofu is marinating, mince garlic and wash and pat dry spinach. Place wok on high heat for 2-3 minutes to thoroughly heat up. Drain the tofu of marinade, but reserve all liquids for later on. Add oil to your hot wok and stir-fry tofu for about 5 minutes, until crispy and golden brown on all sides. Remove tofu from wok and set aside.

Dump the thawed veggie mix with minced garlic into the remaining oil in your wok and cook for about 5-10 minutes, until slightly caramelized. Add in the spinach and reserved marinade, stir and cook for a minute or two until spinach slightly wilts down. If you think there’s too much liquid in your wok, you can sprinkle a bit of corn starch over everything and give a good stir to thicken the situation. Return tofu to wok, drizzle with sesame oil and give a final stir. Serve immediately over a bed of rice and sprinkled with sesame seeds.

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Ovo je još jedan od onih recepata gdje sam bila prelijena za nakuhavanje kompliciranog obroka i jednostavno sam smutila neke random stvari koje smo već imali doma. Vrećica miješanog smrznutog azijskog povrća me je spasila od beskrajnog guljenja i sjeckanja. Također, ako ste kao ja i oporavljate se od krkanja koje neizbježno prati svake blagdane, ovaj recept je baš za vas jer je nakrcan sa povrćem i zdravim stvarima. A pošto je i ukusan, nećete se osjećati kao da ste u kazni. 😀

SASTOJCI:

(Za 4 porcije / 7,01 kn po porciji / 28,05 kn za sve)

Za marinadu:

3 žlice soja sosa (1,50 kn)

2 žlice soka od naranče (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

1 kocka dimljenog ekstra čvrstog tofua (7,50 kn)

1 vrećica smrznutog azijskog povrća (10,00 kn)

4 češnja češnjaka (1,00 kn)

Veliki pregršt svježeg špinata (5,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Pomiješajte sastojke za marinadu. Narežite tofu na kockice (ili budite fensi kao ja i narežite na trokutiće) i pomiješajte ga sa marinadom. Pustite da se paca desetak minuta, dok vam se smrznuto povrće malo odmrzne u cjediljci. Ako ne koristite ekstra čvrsti tofu, poželjno je da iz njega istisnete višak vode prije nego ga narežete i stavite marinirati. Moj je prijedlog da ga u tom slučaju umotate u papirnate ručnike i pritisnete teškim loncem na barem sat vremena.

Dok se tofu marinira usitnite češnjak i operite i krpom lagano posušite špinat. Stavite wok na jaku vatru na 2-3 minute da se dobro ugrije. Ocijedite tofu od marinade, ali svu tekućinu sačuvajte za kasnije. Dodajte ulje u vrući wok i popecite tofu dok ne bude hrskav i zlatno-smeđi, oko pet minuta. Maknite tofu iz woka i stavite na stranu.

Mix povrća i usitnjeni češnjak bacite na preostalo ulje u woku i kuhajte oko 5-10 minuta da se povrće lagano karamelizira. Dodajte špinat i marinadu koju ste sačuvali, promiješajte i kuhajte još koju minutu da špinat povene. Ako vam je u woku ostalo previše tekućine, možete po povrću posipati malo kukuruznog škroba i sve dobro promiješati da se zgusne. Vratite tofu u wok, pokapajte sezamovim uljem i za kraj još jednom izmiješajte. Poslužite odmah preko kuhane riže i posipano sa sezamom.

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Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)